Paleo Homemade Quinoa Chips
Crunchy, wholesome, and totally guilt-free, these Paleo Homemade Quinoa Chips are the perfect snack for health-conscious foodies. Made with nutrient-packed quinoa, almond flour, and ground flaxseed, these chips are naturally gluten-free, grain-free, and rich in plant-based protein. A medley of spices, including garlic powder, onion powder, and smoked paprika, adds a delicious savory kick to every bite. Rolled thin and baked to crispy perfection, these chips are easy to prepare and pair wonderfully with your favorite Paleo-friendly dips like guacamole or salsa. Whether you're on a paleo diet or just looking for a healthy snack alternative, these homemade quinoa chips are a satisfying way to curb your cravings.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 0.5 cup Almond flour
- 2 tablespoons Ground flaxseed
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Smoked paprika
Instructions
Rinse the quinoa under cold water using a fine mesh strainer until the water runs clear to remove saponins and reduce the natural bitterness.
In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil over medium heat.
Reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is fully absorbed.
Once cooked, fluff the quinoa with a fork, and let it cool for about 10 minutes.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a food processor, combine the cooked quinoa, almond flour, ground flaxseed, olive oil, salt, garlic powder, onion powder, and smoked paprika.
Blend until the mixture forms a thick, slightly sticky dough. It should be easy to handle and moldable.
Transfer the dough onto the prepared baking sheet. Place another sheet of parchment paper on top and roll out the dough with a rolling pin to a thin, even layer, about 1/8 inch thick.
Remove the top parchment paper. Use a pizza cutter or a sharp knife to cut the rolled dough into chip-sized squares or triangles.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and crisp. Rotate the baking sheet halfway through baking for even cooking.
Allow the chips to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, break apart any chips that may be stuck together. Enjoy your homemade quinoa chips as a snack or with your favorite Paleo dip.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 1.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
